Slow Cooked Lamb Shanks with Pearl Barley
2 hours 30 minutes
- 4 lean lamb shanks
- 30ml/2tbsp rapeseed or olive oil
- Salt and freshly milled black pepper
- 1 onion, peeled and sliced
- 500g/1lb 2oz baby carrots, tops removed or 4 medium carrots, peeled and roughly sliced
- 2 garlic cloves, peeled and chopped
- 2 large sprigs fresh rosemary leaves, roughly chopped
- 2 bay leaves
- 1 x 568ml bottle sweet cider
- 600ml/1 pint good, hot lamb stock
- 150g/5oz pearl barley
- 15ml/1tbsp runny honey
- 280g/10oz marrow (deseeded) or courgettes, roughly chopped
Heat the oil in a large flame/heatproof casserole dish with a lid, season the lamb and cook for 2-3 minutes until the lamb are brown all over. Remove and set aside.
Preheat the oven to Gas mark 3, 170°C, 325°F.
In the same pan add the onion, carrots, garlic and herbs. Cook gently for a few minutes until lightly coloured. Add the cider, stock, barley and honey. Return the lamb shanks to the dish, cover and transfer to the oven and cook for 2 hours.
Remove from the oven and add the marrow or courgettes. Stir gently, cover and return to the oven and continue to cook for a further 30 minutes.
Serve with herb mash.